Name: Lean beef and vegetable skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 90% lean ground beef, patted dry; 3/4 medium zucchini, cut into 1/2-inch dice; 3/4 red bell pepper, cut into 1/2-inch dice; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp smoked paprika; 1 1/2 tsp red wine vinegar; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

496 calories

Protein: 40g; 31% of calories
Carbs: 18g; 14% of calories
Fat: 31g; 55% of calories

Instructions

Prep 15 min · Cook 10 min

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground beef in a single layer and cook for 3 minutes without moving it to develop a brown crust. Break the meat apart with a spoon and cook for 3 minutes more until browned and cooked through. Remove the beef from the skillet and set aside, leaving any fat in the pan. Done when opaque in the center, 160°F.
In the same skillet, add the onion and bell pepper. Sauté for 4 minutes until the onion is translucent and the peppers soften. Stir in the zucchini, garlic, salt, black pepper, and smoked paprika. Cook for 5 minutes, stirring occasionally, until the zucchini is tender.
Return the cooked beef to the skillet. Pour in the red wine vinegar and stir for 1 minute to scrape up any browned bits. Remove from the heat, sprinkle with fresh parsley, and taste, adding a tiny pinch of salt if needed.

Nutrition

Ingredients

Instructions

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